Filled with green onions, a.k.a. scallions or spring onions, and speckled with sesame seeds, these braided rolls are inspired by cong you bing, or scallion pancakes, a Chinese savory flatbread.
Sesame-and-Green Onion Knots
Makes 12 rolls
Ingredients
- 4¼ cups (540 grams) bread flour, divided, plus more for dusting
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (9 grams) plus 1/4 teaspoon kosher salt, divided
- 1 (0.25-ounce) package (7 grams) instant yeast*
- 3/4 cup (180 grams) whole milk
- 1/2 cup (120 grams) plus 1 tablespoon (15 grams) water, divided
- 1/3 cup (76 grams) unsalted butter
- 2 large eggs (100 grams), room temperature and divided
- 3/4 cup (64 grams) lightly packed finely sliced green onion
- 1½ teaspoons (7 grams) sesame oil
- 1 teaspoon (4 grams) minced garlic
- 3 tablespoons (42 grams) unsalted butter, melted and cooled slightly
- Sesame seeds, for sprinkling
Instructions
- In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast by hand.
- In a medium saucepan, heat milk, 1⁄2 cup (120 grams) water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture to flour mixture; using the paddle attachment, beat at medium speed until combined. Add 1 egg (50 grams), beating until combined. With mixer on low speed, gradually add 2 cups (254 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until a soft, smooth, somewhat sticky dough forms, 20 to 23 minutes; add up to remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
- Spray a 12-cup muffin pan with baking spray with flour.
- Punch down dough, and let stand for 5 minutes. On a lightly floured surface, roll dough into an 18x12-inch rectangle, one long side facing you.
- In a small bowl, stir together green onion, sesame oil, garlic, and remaining 1⁄4 teaspoon salt.
- Using a pastry brush, brush melted butter onto dough. Sprinkle green onion mixture evenly onto bottom half of dough, leaving a 1⁄2-inch border along bottom long side. Fold top half down, lightly pressing to adhere. Trim 1⁄8 to 1⁄4 inch off short sides of dough; cut crosswise into 12 strips (about 1½ inches wide each).
- Leaving 1⁄2 inch intact at folded end, cut 1 dough strip into 3 strands. Loosely braid strands, pinching end to adhere. Carefully tuck loose end of braid under to create a knot. Place in a prepared muffin cup. Repeat with remaining dough strips. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
- Preheat oven to 375°F (190°C).
- In another small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, gently brush egg wash onto rolls; sprinkle with sesame seeds.
- Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), about 20 minutes. Let cool in pan on a wire rack for 10 minutes. Serve warm. Store in an airtight container for up to 3 days.
Notes
*We used Platinum® Yeast from Red Star®.
Tried this recipe?Let us know how it was!
Delicious! Flavor like a green onion pancake and delightful dinner roll texture. I forgot to stir in the minced garlic, and I didn’t miss it; might leave it out next time. We tried braiding a couple of the rolls but it was challenging; instead we just rolled them up like cinnamon rolls and they turned out great!